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Curtis' barbecued asparagus salad with rocket, dukkah, and labneh
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Prep Time:
735 minutes
Cook Time:
15 minutes
Total Time:
750 minutes
Indulge in a Middle Eastern delight: Grilled asparagus salad with rocket, dukkah, and labneh by Curtis Stone.
Ingredients:
  • 750.00 ml Greek yoghurt
  • 15.90 gm fresh lemon juice
  • 2.40 gm fine sea salt
  • 65.63 gm fresh lemon juice
  • 113.75 gm olive oil
  • 3 bunches asparagus, woody ends trimmed
  • 140g rocket leaves
  • 250.00 ml fresh mint leaves, loosely packed
  • 1 small white onion, thinly sliced into rings
  • 125.00 ml dukkah (see note)
Instructions:
  • For the labneh: Prepare a fine-meshed sieve with a double layer of muslin. Mix yoghurt, lemon juice, and salt in a small bowl. Transfer the mixture to the sieve, cover with more muslin, and place over a bowl to collect drippings. Use a small plate and a large can to gently press out excess liquid. Refrigerate overnight.
  • Whisk together lemon juice and 1/2 cup of oil in a medium bowl until blended. Season with salt and black pepper to taste. Set the dressing aside.
  • Preheat the barbecue to high heat. Coat asparagus with 1 tablespoon oil in a large bowl. Season with salt and pepper. Grill the asparagus for 3 minutes, turning occasionally, until charred but still crisp. Place the grilled asparagus back in the bowl and toss with 2 tablespoons of dressing.
  • Spread a generous spoonful of labneh onto 8 appetizer plates. In a bowl, mix rocket, mint, onion, and 1/4 cup of dressing. Season with salt. Top labneh with rocket salad, then asparagus. Add more dressing to taste. Sprinkle dukkah on top before serving.

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